Place all the dry ingredients in a large bowl: flour, baking powder, sugar and salt – mix thoroughly.
Using a whisk, combine all the wet ingredients in another bowl: buttermilk, egg and oil.
Both parts – wet and dry – put together, stirring. Distribute the muffin batter equally among the muffin moulds lined with paper cases until 2/3 full. Bake in the oven preheated to 180 – 200ºC for about 20 minutes. Leave the baked muffins to rest in the hot oven for about 5 minutes. Then take them out and set aside to cool.
Cool down Łaciata cream 36% fat and then whip until stiff. If you like your dessert sweet, add some sugar.
Dissolve the jelly in boiling water. Since you use a small amount of water, take your time and mix the jelly very thoroughly. Set aside to cool until lukewarm. Add to the whipped Łaciata cream.
Immediately combine in by blending the mixture thoroughly.
Fill a pastry-decorating gun with your cream and decorate your muffins. Enjoy!